Seafood: Every Weight Watcher’s Low-Point Friend!
They say relationships are all about compromise.
So in that spirit, for the past six weeks, Friday has been a meatless day in my world. I’m not Catholic, but Mr. Big is, and I feel like it would be unfair to make myself a steak while he’s having, well, anything else.
Now is also a good moment to mention that I’m a Weight Watcher Devotee. I admire women who can do 21-day fixes, cleanses, macrobiotic meals, etc. But for me, I like the freedom that the WW point system provides. Every food is assigned a point value and you’re assigned a point target for your day. You also get a bank of additional points each week, and you “earn” additional points through exercise.
So here we are, eating fish and seafood every Friday, and lo and behold, I have SO many points left over! We’re talking a second glass of wine worth of points! And that’s why (in addition to all the other healthy reasons why fish is good for you, of course) I try to have seafood 3-4 meals per week.
I’ve got a super easy, super tasty recipe that’s sure to wow your guests, and give you plenty of points left over for a glass of wine, too!
Cioppino is a fancy, Italian way of saying “Fish Stew!” I like it because you can just throw a ton of seafood into a pot, and so there’s variety for everyone!
- 1 fish filet per person. (I like bass, or monkfish because they hold up well to poaching.)
- 6 clams per person (a can of whole clams can be substituted here, but the shells look nice in the presentation)
- 3 scallops per person
- 6 mussels per person (frozen mussels are easier than fresh, and then they come de-bearded)
- One 16-ounce can of chopped tomatoes (per two persons)
- One 8-ounce glass bottle of clam juice
- 2 Tbsp olive oil
- 2 shallots (chopped fine)
- 4 cloves of garlic (minced)
- Fresh thyme, oregano and basil
- Kosher Salt & Ground Pepper
- Na’an bread (optional)
- Start by cleaning the clams. Place in a bowl of cold water with a few Tsbp of ground mustard or cornstarch. Ground mustard and corn starch both cause the clams to expel sand, grit, etc. Repeat if time allows.
- I heat the olive oil in a deep saute pan with the shallots and garlic cloves.Cook until the shallots and garlic begin to become translucent.
- Add chopped kosher salt, ground pepper, fresh herbs. Saute two minutes more, until shallots begin to brown.
- Deglaze the pan with the clam juice. Add can of chopped tomatoes and simmer for 10-15 minutes to give flavors time to blend. Do not boil.
- Add the fish fillets, cook for 10 minutes.
- Add the mussels and clams in shells four minutes later.
- Add shrimp and scallops to minutes after that.
- Ensure all seafood is cooked through. Add more chopped herbs to plate.
- If so desired, toast naan bread for a few minutes on each side. Top with olive oil, salt and pepper and rub with a garlic clove to create na’an crostini to dip into the broth!